Braised Endive Served with Lamb

 

Endive is better known as Chicory in England. It is a bitter leaf green that can be found at markets through the winter months. Although it great in a salad we decided to braise and serve it with roasted lamb.

 

 

 

First remove from any packaging and wash the heads.

 

 

 

Thinly slice a shallot, half each Endive head and gently crush a garlic clove.

 

 

 

Place all the ingredients in a baking dish and add a little butter, salt and pepper.

 

 

 

Fill with water so that it just covers the Endive. Then place some baking parchment over the top.

 

 

 

Bake in a low oven 300f for about 40 minutes turning once half way through.

 

 

 

Meanwhile roast your lamb and cook the potato.

 

 

 

We also had a little Swiss chard that we sauteed

 

 

 

Serve with one or two half heads of the braised Endive.

 

 

 

 

 

 

 

 

 

 

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